Ruddy rolls or patties with a juicy filling - this is what zrazy is. This is a traditional dish of Lithuanian and Polish cuisine, which got acclimatized in Ukraine and Belarus and fell in love with Russia.
You can cook zrazy in different ways, as long as a delicious meat, mushroom, bread or cheese core lurks inside the meat or potato casing. Try to cook zrazy in a pan. It is simple, fast, beautiful in serving and very tasty.
Zrazy in a pan - the general principles of cooking
The main, top layer zraz can be either meat or vegetable, most often potato. It should be soft enough for the heat of the pan to last for both baking the top and warming the filling. By the way, the stuffing for zraz in the pan is cooked immediately: the mushrooms are stewed, the minced meat is fried, the breadcrumbs are soaked, etc. Inside the roll or cutlet put already fully prepared mass.
The top meat layer can be done in two different ways:
1. chop the meat (beef, veal, pork, so that you can cut a piece on a plate for rolling roll);
2. ground beef - meat scrolled through a meat grinder.
Depending on which method is chosen, you get either small rolls or burgers. Cooking rolls will have a little longer. This option, with chops meat and rolls, is more typical of Lithuanian cuisine.
Formed zrazy in a frying pan fry until golden brown, if necessary, stew until done. As a rule, a sauce — creamy, tomato, mushroom, etc. — is prepared separately for each meal.
Beef zrazy in a pan with crackers
A thin meat casing with tender rusk stuffing makes this Lithuanian version of zraz simple, satisfying and effective at the same time. This dish can be submitted as an independent.
Ingredients:
• half a kilo of lean beef piece;
• half a cup of crushed crackers;
• two medium chicken eggs; • a third cup of cream or milk;
• medium bulb;
• two table boats of vegetable oil;
• salt to taste;
• half a teaspoon of black pepper;
• a pinch of marjoram or other dried grass that you like.
Preparation:
Sprinkle crackers in a deep bowl and pour cold cream.
Cook eggs hard-boiled, cool and chop very finely with a knife.
Cut the beef piece across the fibers with plates no thicker than 1/2 cm.
Every breadcake beat off with a hammer, salt, sprinkle with pepper and set aside for ten minutes to the side.
While the meat is pickled, fry the shredded onion in vegetable oil.
Combine the rusk mass, chopped eggs and fried onions, mix thoroughly, add salt to taste.
Put ready-made stuffing on thin pieces of broken meat, roll up a roll, tie up with a culinary thread or stab with wooden skewers.
Heat the oil in a skillet.
Fry zrazy from both sides on high heat without closing the lid.
Remove the thread or pull the skewers.
Pour into the pan a third cup of boiling water, simmer zrazy until cooked under a lid over low heat.
Serve with creamy or tomato sauce.
Potato zrazy in a pan with mushrooms
This version of the dish refers to everyday. Cooking potato zrazy in a pan is very simple, no special ingredients and skills are needed. Fresh mushrooms and dried ones are suitable for mushroom stuffing. The latter will have to soak in advance for two to three hours, then boil in the same water. Cooking time - about half an hour. Do not pour out broth from mushrooms. It can be used as a base for a light soup or preparing a sauce to serve.
Ingredients:
• seven to eight medium potatoes;
• two large onions;
• a pound of fresh champignons;
• one egg;
• a tablespoon of white flour in the dough, two spoons - for breading;
• some vegetable oil for the pan;
• salt to taste;
• half a teaspoon of black pepper or paprika.
Preparation:
Put the potatoes on the fire to cook mashed potatoes. Cook the stuffing while the potatoes are boiling.
Fresh or boiled mushrooms cut into small pieces.
Onions sweet bulbs finely chop.
In a well-heated oil, fry the mushrooms and onions together until the mushroom juice is evaporated.
Hot potato mash, ham in an egg, salt and pepper to taste, add flour and mix. The result will be a light plastic mass, which is convenient to work with.
Potato mass divided into 10-12 parts, spread them on the working surface, sprinkled with flour.
Each piece pressed with your hands or a spoon so that you get a cake.
Spread a tablespoon of mushroom filling in the center of this cake, pinch the edges, forming a “pie”.
Breasted each immediately in flour, trying to keep its rounded shape.
Heat the oil and fry the zrazy in the pan on both sides.
You can serve with sour cream sauce, which is prepared separately, or with a spoon of sour cream.
Chicken zrazy in a pan with olives
Minced chicken is cooked instantly. Zrazy in the pan turn out beautiful and very tasty. Salty sharp olives give them a special piquancy. If desired, you can put inside any other stuffing, for example, boiled rice with chopped hard-boiled eggs.
Ingredients:
• average chicken size (1.5-1.7 kg);
• three or four pieces of white bread;
• half a cup of milk;
• two tablespoons of pitted olives;
• two tablespoons of chopped dill and parsley;
• two or three tablespoons of crackers for breading;
• half a teaspoon of black pepper powder;
• salt to your taste;
• vegetable oil for the pan.
Preparation:
Wash the chicken carcass, remove the skin and cut off all the meat.
Stew meat through a meat grinder with a fine grill.
Roll the loaf into pieces and pour over the milk.
In the minced chicken to drive an egg, add bread soaked in milk, salt and pepper, mix.
Cut the stuffing into pieces.
In the center of each piece, mashed into a cake, put an olive and connect the edges.
Fry chicken zrazy in a frying pan without a lid, in a large amount of vegetable oil. Three to four minutes is enough for each side. Submit zrazy, sprinkle them with fresh chopped greens.
Potato zrazy in a pan with meat
Crispy potato coat and juicy meat filling - an amazing combination of flavors. This option zraz in the pan will appeal to adults and children. The dish can be prepared for a family celebration or put on a Sunday table.
Ingredients:
• kilogram of potatoes;
• three hundred grams of minced meat;
• two bulbs;
• one egg;
• three tablespoons of white flour;
• salt and pepper to your taste;
• spoon of butter;
• two spoons of breadcrumbs;
• three spoons of vegetable oil.
Preparation:
Cooked potatoes and mashed potatoes.
In the hot mashed potatoes add butter, flour, drive an egg, salt and mix everything.
Shred bulbs smaller.
Fry meat with onions in vegetable oil, salt to taste and pepper.
Form a zrazy by wrapping a spoonful of meat filling inside the potato cake.
Breaded zrazy in breadcrumbs or flour.
Fry the zrazy in a pan on each side.
Zrazy in a cheese pan
Very simple, but effective way to turn an ordinary homemade meatball into a tender, juicy meat delicacy. The cheese inside this zrazy in the pan melts, and it turns out amazingly tasty.
Ingredients:
• kilogram of any stuffing, best mixed;
• two hundred grams of semi-hard cheese;
• large onion;
• three cloves of garlic;
• three eggs;
• salt to taste;
• a teaspoon of paprika and black pepper;
• vegetable oil.
Preparation:
Grate onion and garlic or mash in any way.
Mix minced meat with vegetables, salt, add paprika and pepper, beat eggs and mix.
Cheese piece grate on a medium or coarse grater.
In the middle of the tortilla spread on a tablespoon of cheese and wrap the edges so that the cutlet is obtained.
Breaded zrazy in flour.
Heat the butter and fry the zrazy in the same way as regular burgers.
Zrazy in a pan with mushrooms
Instead of cheese, you can put mushroom stuffing inside the meat patty. The combination is no less successful than meat and cheese. Ingredients:
• pound of beef;
• three hundred grams of pork;
• two large onions;
• a pound of fresh champignons;
• one chicken egg;
• two pieces of dried white loaf;
• one third cup of milk;
• salt;
• one hundred grams of flour for breading;
• vegetable oil.
Preparation:
Meat scroll through the meat grinder together with a single onion.
Soak the loaf in the milk, squeeze and send in stuffing.
Put the same egg, salt and knead the stuffing.
Mushrooms cut into small cubes.
Finely chop the second onion.
In the heated oil, fry the onions and mushrooms, salt to taste.
Place a spoonful of mushroom stuffing on the center of the tortilla, pinch the edges, turning the tortilla into rounded zrazu.
Roll zrazy in flour, trying to keep a rounded shape.
Fry zrazy in a hot skillet, first until golden brown on high heat.
Then reduce the fire to a minimum and stir the zrazy under the lid for 20 minutes.
Zrazy in a pan - tricks and tips
- For filling, you can take: boiled eggs, cherry tomatoes, chopped greens mixed with cheese, rice, chopped eggs with green onions.
- To make it easier to form zrazy, periodically moisten hands in cold water.
- Instead of a raw egg, you can take potato starch to bind meat or potato mince. This option is suitable for the Orthodox fasting and for the diet of people who are allergic to eggs.
